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An overhead shot of a bowl of kielbasa soup with another bowl of soup and spoons on the side
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5 from 6 votes

Kielbasa Soup with Beans

Kielbasa Soup with Beans is an easy, quick meal. Made with only a few ingredients, this polish sausage soup is hearty and delicious.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: kielbasa soup, polish sausage soup
Servings: 6 2 cup servings
Calories: 454kcal
Author: Liz Marino

Ingredients

  • 1 tablespoon olive oil
  • 12 oz polish kielbasa sliced in small circles and halved (1 ring)
  • 1 tablespoon minced garlic 3 cloves
  • 1.5 cups fennel diced (1 head)
  • 1 cup diced onion 1 medium onion
  • 2 cups diced carrots 4-6 large carrots
  • 1.5 cups diced celery stalks 4 celery stalks
  • ½ teaspoon dried thyme
  • ½ teaspoon white pepper
  • 1 15 oz can cannellini beans rinsed & drained - low/no salt
  • 8 cups chicken broth low or no salt (2 32 oz containers)
  • 5 oz baby spinach or kale coarsely chopped
  • 1 cup ditalini or other short grain pasta

Instructions

StoveTop Instructions

  • In a large soup pot, heat olive oil.
  • Brown the kielbasa in the olive oil for 5-7 minutes, stirring occasionally.
  • Add garlic to the kielbasa and saute for 1 minute until fragrant.
  • Add fennel, onion, carrots, celery, thyme and pepper to the pot. Stir together and sauté over medium heat for 5-7 minutes until onions start to soften.
  • Add cannellini beans and broth to the pot. Stir to combine and simmer over medium heat for 10 minutes.
  • While the soup simmers, cook your pasta in a separate pot according to package directions. (This is recommended to avoid over cooking the pasta in the soup, but you can cook it directly in the pot if you’d like to save a dish!)
  • Once the soup has simmered for 10 minutes, add chopped spinach and stir together. Reduce the heat and cook until the spinach is just wilted (about 2 minutes)
  • Serve over pasta in a bowl. Enjoy!

CrockPot Instructions

  • In a large soup pot, heat olive oil.
  • Brown the kielbasa in the olive oil for 5-7 minutes, stirring occasionally.
  • Add garlic to the kielbasa and saute for 1 minute until fragrant.
  • Add fennel, onion, carrots, celery, thyme and pepper. Stir together and saute over medium heat for 5-7 minutes until onions start to soften.
  • Add cooked kielbasa and vegetables to the crockpot base.
  • Add cannellini beans and broth to the crockpot. Stir to combine and set to low heat for 4 hours.
  • When ready to eat, cook your pasta in a separate pot according to package directions. (This is recommended to avoid over cooking the pasta in the soup, but you can cook it directly in the pot if you’d like.)
  • If you want to cook the pasta in the soup: 30 minutes before you’re ready to eat, turn the crockpot to high, add your pasta and stir every 5-7 minutes until pasta is cooked.
  • Before serving, add chopped baby kale and spinach and stir together. Cover until the veggies are just wilted (about 2 minutes)
  • Serve over pasta in a bowl. Enjoy!

Instant Pot Instructions

  • Set your instant pot to Saute, 15 minutes.
  • Heat olive oil in the pot. Brown the kielbasa in the olive oil for 5-7 minutes, stirring occasionally.
  • Add garlic to the kielbasa and saute for 1 minute until fragrant.
  • Add fennel, onion, carrots, celery, thyme and pepper. Stir together and saute over medium heat for 5-7 minutes until onions start to soften.
  • Add cannellini beans and broth to the pot. Stir to combine. Cover the pot and set to Sealing, High Pressure for 5 minutes.
  • While the soup cooks, cook your pasta in a separate pot according to package directions. (this is recommended to avoid over cooking the pasta in the soup, but you can cook it directly in the pot if you’d like)
  • Once soup has cooked, let the pressure naturally release for 3 minutes, then quick release the remaining pressure.
  • Add chopped baby kale and spinach and stir together. Cover until the veggies are just wilted (about 2 minutes)
  • Serve over pasta in a bowl. Enjoy!

Notes

Tips:
  • Look for kielbasa with no added sugar
  • Don't skip the fennel! It adds so much flavor.
  • Storage: This kielbasa soup will last in the refrigerator for up to 4 days in an airtight container.

Nutrition

Serving: 2cups | Calories: 454kcal | Carbohydrates: 42g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 40mg | Sodium: 537mg | Potassium: 660mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9486IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg